Ingredients
- Juice and zest of 2 medium navel oranges (about 1 cup juice and 4 Tablespoons zest)
- 1/3 cup 1/3 cup olive oil
- 2 Tablespoons 2 Tablespoons minced shallot or red onion
- 1 Tablespoon 1 Tablespoon honey
- 2 teaspoons 2 teaspoons each fresh minced garlic and grated ginger root
- 1/2 teaspoon 1/2 teaspoon each red pepper flakes and salt
- 4 4 Alaska Salmon steaks (6 to 8 oz. each), fresh or thawed
- Orange-Avocado Salad:
- 6 cups 6 cups spring salad mix, arugula or lettuce
- 1 1 avocado, pitted, peeled and thinly sliced
- 2 2 navel oranges, peeled and segmented
- 1/2 cups 1/2 cups toasted broken walnuts, almonds or pecans
Servings:
Units:
Instructions
- Blend orange juice, zest, olive oil, shallot, honey, garlic, ginger, red pepper and salt until mixed. Reserve half for salad and pour
- remaining half in a large zip-top plastic bag. Place Alaska Keta Salmon steaks in the bag; close tightly and turn bag several times to coat
- fish. Marinate for 15 to 20 minutes.
- Heat grill to medium-high (400F). Remove salmon from marinade and place on well-oiled grill. Cook for 15 to 20 minutes, just until salmon
- is opaque throughout, turning once during cooking.
- Divide and portion salad mix, avocado and orange segments evenly among four serving plates. Top each salad with a salmon steak. Drizzle
- with reserved dressing and garnish with nuts.
- Variation: Preheat oven to 400F. Roast salmon on a spray-coated, foil-lined baking sheet for 15 to 20 minutes.
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